Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Beet-Orange Salad
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- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 211 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 96 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 5 grams
- Protein
- 3 grams
- Sugar
- 14 grams
Directions
- Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.
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